Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Parmesan Roasted Fennel
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- Level: Easy
- Total: 40 min
- Active: 5 min
- Yield: 4 servings
Directions
- Cut 2 fennel bulbs into 1-inch wedges; toss with 3 tablespoons olive oil, 1 tablespoon chopped thyme, 1/2 teaspoon kosher salt and a pinch of red pepper flakes on a rimmed baking sheet. Cover with foil and roast at 425 degrees F, 20 minutes. Uncover and toss; continue roasting until tender and golden, 15 to 20 minutes, sprinkling with 1/4 cup shredded parmesan during the last 5 minutes.
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